A number of investigators have shown that the starting composition of a parent oil can have a major influence on its predisposittion to form stable water-in-oil emulsions (mousse). For example, the presence of natural surfactants in the wax, resin, and asphaltene fractions of oils has been positively correlated with the tendency to form mousse.

However, the sticky mousse clogged all of the skimmers, even the Vaydaghubsky. If all these skimmers had been on-site during the first three days of calm weather, before the oil was churned into mousse, they could have made a real difference

For the culinary sense one might suspect influence by Dutchmoes, GermanMus (both “mush, purée”). However, the metaphorical use of mousse for “foam” is older and the culinary sense can thence be derived without difficulty.